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Learn how to make the ultimate buttercream frosting with my buttercream frosting recipe.

Crazy Frosting Recipe: The Best Buttercream Frosting with Endless Flavor Variations

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Go crazy and make your own bold flavors with my light and airy buttercream frosting recipe.

Hi Bold Bakers!

By now you might know that one of my favorite ways to make bold baking accessible is by creating recipes that allow you to be creative and make my recipes your own. My favorite way to do this is through my “Crazy” Series. From Crazy Cookie Dough to Crazy Bread Dough, I share with you one master recipe that can be transformed into all of your favorite flavors. This Crazy Frosting recipe is the “icing on the cake” (haha) to my crazy series.

Imagine a fool-proof recipe for the most decadent buttercream. The master recipe for my Crazy Frosting is just that. This creamy base unlocks all the secrets to smooth and creamy buttercream frosting. Light as air yet beyond rich, my buttercream frosting is the perfect consistency for icing a 3 Layer Neapolitan Cake or topping off your favorite variations of Crazy Cupcakes.

How to Make Buttercream Frosting

The secret ingredient in this buttercream frosting is time. Most people whip their butter for a few minutes then start adding in sugar and expect a light and airy result, but it’s never achieved. This frosting recipe takes its literal sweet time to really incorporate as much air as possible into the butter. This means allowing it your butter to whip to perfection for a full 7-8 minutes. Only then do I add in sifted powdered sugar one spoon-full at a time. While this takes a bit of patience, it is SO worth the wait – this method will give you the best buttercream frosting.

The best part of my Crazy Frosting is that it’s completely versatile! I’ve included all the mix-ins I add to my buttercream frosting recipe – from classic vanilla to peanut butter, chocolate, strawberry and more. All seven of these crazy frosting flavors are next-level, allowing you to create all kinds of lovely flavor combinations. My Chocolate Peanut Butter Cake is a perfect example! I know you guys will love all of these flavors. I encourage you to also experiment and make up your own crazy frostings. After all – that’s what Bold Baking is all about!

Mint Chocolate Chip Frosting

Not just a popular ice cream flavor, this frosting is the topping for a rich chocolate cake.

Lemon Frosting

Spring has sprung! Spread this frosting over a vanilla cake for your Easter celebration or anytime inspiration strikes.

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Peanut Butter Frosting

Peanut Butter and jelly are not the only flavors that go well together! Peanut Butter Frosting spread over a chocolate cake is guaranteed to be a fan favorite.

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Coffee Frosting

The hint of coffee in this frosting will compliment and enhance any cake it is piped on.

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Chocolate Fudge Frosting

This Fudge Frosting is not only rich but fluffy and light at the same time. Pipe this chocolate buttercream frosting on top of a chocolate cake for ultimate decadence.

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Strawberry Frosting

Although summer is short, keep the season going with this sweet Strawberry Frosting spread onto cakes and cupcakes.

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Get more of my one-base Crazy Recipes including Crazy Cookie Dough, Crazy Cupcakes, Crazy Bread Dough and more!

4.8 from 4 reviews
Crazy Frosting
 
Prep time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • 1½ cups (340g/12oz) butter, at room temperature
  • 5⅔ cups (680g/1lb 8oz) confectioners' sugar, sifted*
  • 2 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream
  • pinch of salt
  • 2 teaspoons vanilla extract
  • Add Ins:
    Strawberry Frosting:
  • ½ cup (21/2oz/75g) fresh or frozen strawberries, pureed and strained
    Chocolate Frosting:
  • 1⅓ cups (51/3oz/160g) cocoa powder
    Coffee Frosting:
  • 1 tablespoon instant espresso dissolved in 2 tablespoons of water
    Mint Chocolate Chip Frosting:
  • 3 teaspoons mint extract
  • ½ cup (3oz/90g) chocolate, finely chopped
  • 1 drop green food coloring (optional)
    Peanut butter Frosting:
  • ¾ cup (6oz/180g) smooth peanut butter
    Vanilla Frosting:
  • 2 teaspoons vanilla extract, total for the batch.

  • Lemon Frosting:
  • Zest of 2 lemons
Instructions
  1. In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
  2. Once the butter is pale in color and light slowly add in the sifted confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
  3. Add the vanilla extract, salt and milk or cream.
  4. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
  5. Add in the flavorings of your choice to create your desired flavor.
Notes
Sift the sugar AFTER you have measured it.

Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use make sure it comes to room temperature.

If you want a little bit of extra color add a bit of food dye until you've reached your desired color.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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90 Comments

  1. Beejay on June 21, 2018 at 10:18 am

    Greetings, making my grandson a cookie monster cake. Can you use this icing with Wilton grass tip

    • Gemma Stafford on June 21, 2018 at 12:48 pm

      HI,

      Yes absolutely use this for decorating, it’s really firm and easy to pipe.

      Best,
      Gemma.

  2. Alyban11 on June 11, 2018 at 7:53 pm

    Hi Gemma,

    First day here and I’m in love I’m looking into a future of baking I have already started a cheesecake business online but looking to expand are these recipes easy to modify flavor wise to come up with my own flavors? Would it just be a lot of trial and error basically using these as a foundation ?

    Thanks, Alysse (:

    • Gemma Stafford on June 12, 2018 at 3:05 am

      Hi there,
      Good for you, it is great to get a business up and running. I have no idea how you go about this as an online business but I wish you well. Thank you for your kind words, it is good to have you with us,
      Gemma 😉

  3. Keisha on May 30, 2018 at 1:01 pm

    Hey, I just made th frosting recipe. I followed the exact instructions and it came out liquid than like a frosting. Any ideas on how to help

    • Gemma Stafford on May 31, 2018 at 6:23 am

      Oh gosh I’m sorry to hear that. I’m not sure what happened here.

      You can try and stiffen it up with more sugar. Was the butter almost melted?

      Gemma.

  4. Nemo73 on May 8, 2018 at 1:55 am

    I found this frosting too sweet 😭😭😭 is there any way i can reduce the amount of sugar? Thank you!

    • Gemma Stafford on May 8, 2018 at 4:38 am

      Hi Nemo.
      This is a classic buttercream, it is by nature sweet. (https://www.biggerbolderbaking.com/swiss-meringue-buttercream/) this recipe will reduce the sweetness in this recipe and stabilize the mix in warm temperatures too. It is a little tricky, so it would be a ood idea tp practice this ahead of when you need it, run a small batch to trial it.
      The fudge frosting with the Best ever Chocolate Cake recipe is also less sweet, and great for many applications.
      I hope this helps,
      Gemma 😉

  5. Gail on April 30, 2018 at 10:51 am

    I made this today and it is absolutely wonderful! Came out perfect I made the vanilla to go on a 9×13 chocolate cake and I still have quite a bit left can I freeze it? This will be my buttercream frosting from now on!!!! Thanks for this recipe 🙂

    • Gemma Stafford on May 1, 2018 at 4:15 am

      Hi Gail,
      Yes, this is a big recipe, and I am happy you liked it.
      You can freeze it, then allow to come to room temperature, and whip it again before using.
      good that you are here with us,
      Gemma 🙂

  6. giulianna on April 27, 2018 at 5:50 pm

    Hi Gemma,

    I came across your youtube channel and I m in love!! I just have a question, is there the measurements for this recipe? want to try to make this frosting for my son’s birthday party! thanks in advance!

    • Gemma Stafford on April 28, 2018 at 4:44 pm

      Hi Giuliana,

      Really glad you like my recipes. The written recipe can be found if you scroll down the page. It is in a box about comments and fan photos.

      Hope you find it,
      Gemma.

  7. ChelseaJ on April 21, 2018 at 9:54 am

    This is the best recipe for Buttercream that I’ve come across. I added some caramel sauce to mine, very delicious.

    • Gemma Stafford on April 22, 2018 at 4:38 am

      Hi Chelsea,
      Good! I am really happy to hear this, that sounds like a great suggestion too, thank you for that!
      Gemma 🙂

  8. Selana on April 19, 2018 at 6:17 pm

    Hi,Gemma I love your videos they help me with my cake decorating class but I would like to know how to make a cupcake bouquet.

  9. Camilh14 on April 3, 2018 at 11:04 am

    Hi Gemma!
    I love your videos, they are so easy to follow. I made the vanilla frosting, but I found it to be too sweet. If I wanted to make it less sweet, should I just use less sugar and more butter or will I mess with the consistence?
    Since I don´t have a stand mixer I use a handmixer. Is it also possible to use the food processor?
    Thanks,
    Camila.

    • Gemma Stafford on April 4, 2018 at 2:51 am

      Hi Camilh,
      Yes, it is possible to use a processor for this, but you will need to scrape it down regularly.
      Yes, it is sweet, it is the nature of it, and it is a balanced recipe, proportional, 1 part butter to 2 parts icing/powdered sugar. so changing the balance will not work so well.
      What will change this is the addition of another ingredient, such as cocoa, coffee,fruit puree, or egg white. This is a Swiss buttercream, and it is a lighter thing, but it is a little tricky.
      Meringue also works as a frosting. (https://www.biggerbolderbaking.com/lemon-meringue-cake/) you may like this one.
      There are so mant types really (https://www.biggerbolderbaking.com/?s=Frosting). You will find most of mine here.
      I hope this is of help to you,
      Gemma 🙂

  10. Fatima on March 25, 2018 at 3:12 am

    Hi Gemma, hope you are well!just wanted to let u know I’m baking like crazy since I found your website, would like to know if there is a way to make buttercream without getting the grittiness of the sugar?

  11. melray on March 24, 2018 at 8:47 pm

    hi, i use and follow this recipe. but the buttercream isnt stable. maybe bec of the how i prepare or the stand mixer? my stand mixer has 8 speed only. 1-3 low,4-5 medium or mid speed and 6-8 high speed. where should i put the speed on this?

    • Gemma Stafford on March 25, 2018 at 2:53 am

      Hi there,
      The most important thing is the butter!
      Are you using real dairy butter, usually sold in a block, or in sticks here in the US. Tub type spreads are not real butter usually, designed for spreading, they are too soft for this recipe. The speed of your mixer should be set to max speed for this type of thing. I hope this helps. Chill it down if it is already made, and whip it up again.
      Gemma 🙂

      • melray on April 4, 2018 at 6:35 am

        yes, i am using real dairy butter. then my powdered sugar taste gritty. 😭

        • Gemma Stafford on April 7, 2018 at 2:55 pm

          So the grittiness means the frosting needs to be whipped up on high speed for a few minutes. This will get more air into the frosting and make it less gritty and smoother.

          Hope this helps,
          Gemma.

  12. Jasmine on March 21, 2018 at 4:06 am

    Ma’am.. I had a problem on baking cake in my 115 litre big oven.. It is a gas oven. When I bake vanilla cupcakes in this oven the cake is not browning on top.. It cooks perfectly but it looks whitish in colour and after a day the top of cupcake become sticky.. But the same cake I bake in my 45 litre otg oven becomes perfect and pretty looking.. Ma’am..what can I do for getting perfect looking cake in my big oven? Please give a reply maam… Your suggestions are very valuable to me

    • Gemma Stafford on March 22, 2018 at 5:56 am

      Hi Jasmine,
      I think this is an issue with the oven. If you can have a service person look at they may be able to resolve it for you.
      The temperature/regulator should be set at number 4. At this setting you should get a good result when the pan is placed on the middle shelf.
      Other than that I really cannot guess what is going on, I am sorry,
      Gemma 🙂

  13. big bold baker 12 on March 15, 2018 at 1:26 pm

    hey gemma can you melt chocolate and add it into cakes or frostings your biggest fan
    bigboldbaker12
    xxx

    • Gemma Stafford on March 15, 2018 at 3:17 pm

      Hi there,
      Yes! I am sorry, I was not able to get to this earlier.
      You can melt chocolate and add it to both cakes and frosting. Cocoa really works very well in a cake batter, and in frosting too. However a little melted and cooled chocolate does add to it!
      Gemma 🙂

      • big bold baker 12 on March 16, 2018 at 12:36 am

        thank you so much gemma i knew you could help i will use this recipe soon and thankyou again your biggest fan big bold baker12

  14. dlegge on March 13, 2018 at 2:43 pm

    Hi Gemma…….I was wondering if the butter is salted or unsalted or does it matter?? Thanks in advance, Dianne

    • Gemma Stafford on March 17, 2018 at 12:19 pm

      Hi Dianne,

      I always use salted butter. AND I add salt into the recipe. I do this religiously and have never found my baking to be overly salty. Salt=flavor.
      But honestly, it is your preference.

      🙂

  15. Elizabeth Riepenhoff on March 12, 2018 at 8:16 am

    Hello!

    How many cupcakes will this recipe frost? Also, are the add-in amounts in this recipe for a full batch? I made some vegan chocolate cupcakes, and plan on trying this frosting using vegan butter.

    • Gemma Stafford on March 13, 2018 at 11:35 am

      Hi Elizabeth,
      If you look at this recipe you will see that it is proportional. 1:2, that is 1 butter to 2 sugar.
      This means that you can easily run a test of this recipe.
      2 ozs butter, 4ozs sugar will frost about 12 cupcakes, depending on how you use it.
      I think you should try this. Use a baking margarine.vegan butter, and proceed as per recipe.
      Do let us know how you get on with this,
      Gemma 🙂

  16. Joy Sapra on March 10, 2018 at 2:38 am

    Hi Gemma ,
    This recipe is marvellous!!!!
    Can you show a crazy milkshake recipe too? I’m a great fan of milkshakes…especially in summers when it is terribly hot…I would love to see a crazy milkshake recipe..
    Thanks.😊☺😀😁

  17. Ruth on March 9, 2018 at 12:17 pm

    Hi Gemma,
    I’ve been looking at a lot of cupcake sites and stumbled on yours. YEAH! I ‘get’ to make a lot of cupcakes for my daughters wedding, however I have to transport them to another state. I think I’ve got a handle on the cupcake end, but I’m wondering if I could make the frosting in advance also? It would need to be for about 24 hours. I’ll be using buttercream (your recipe,) and cream cheese frosting. What are your thought? Thanks in advance!

    • Gemma Stafford on March 10, 2018 at 3:35 am

      Hi Ruth,
      I think this will be a lovely thing to do for your daughter’s wedding.
      Transporting these will be a challenge, particularly if they are decorated, how to keep them from bumping into each other and destroying your hard work?
      I think it depends on how many cupcakes you are making, the trmperature where you live, and how you can store this ahead of the big day.
      Yes, you can make these ahead of time, my advice would be to decorate in situ, as you are assembling ther display, that is what I would do.
      Transport them in a cool box. You can make the frosting ahead of time, give it a quick beating with a wooden spoon, fill your piping bags an pipe away.
      All dairy suffers in the heat, a bit like ourselves really, so if it is hot it will be important to keep things as cool as possible for as long as possible.
      I hope all goes well for your daughter’s big day, and the cupcakes too!
      Gemma 🙂

  18. lo on March 9, 2018 at 5:46 am

    so for the peanut butter chocoloate cake peanut butter buttercream, I mix the whole batch and add in the 3/4 cup peanut butter right?

    For neopolitan cake, do we divide the base butter cream thrice the add the add in or the recipe is for a full batch meaning the each frosting uses a full batch of the base

    • Gemma Stafford on March 10, 2018 at 4:23 am

      Hi there,
      Yes! That is the idea. We have corrected this in the goodCook post too.
      Thank you for this question, I will need to think a bit about how to phrase that!
      Gemma 🙂

      • Lo on March 29, 2018 at 10:09 pm

        I am still confused on thr neopolitan frosting. So i make the vanilla frosting then i divide into three and add in the coaa and strawberry? I want to make this cake

        • Gemma Stafford on March 30, 2018 at 2:01 am

          Hi there,
          Yes, that is the idea,
          Gemma 🙂

  19. Linda on March 8, 2018 at 4:22 am

    Hi Gemma, I kinda overheat the butter and sugar. Now it’s lumpy. I just got the mixer today, so first time using it. Helpp!!! But the crazy cupcakes was magnificent! 😉

    • Gemma Stafford on March 9, 2018 at 6:25 am

      Hi Linda,
      First of all well done with the cupcakes, and I am delighted you got your mixer.
      I am not sure how you ‘overheated’ the butter and sugar!
      Did you use real dairy butter, I think I do not have sufficient information here.
      If it is lumpy you probably need to keep on beating it, or chill it for a little time, and start again.
      I hope this helps, and good luck with your baking,
      Gemma 🙂

      • Linda on March 10, 2018 at 5:55 pm

        Hi Gemma, I meant overbeat sorry. Yes, I tried to chill it and it was better. I have left the butter too Long in the room temperature and it already melted 70%. Probably that’s why. Glad I typed wrongly, chilling it seemed to work! Thank you very much. I need more practice 🙂

        • Gemma Stafford on March 11, 2018 at 5:36 am

          Hi Linda,
          You have learned a lot!
          Gemma 😉

  20. Cristina L. Miranda on March 6, 2018 at 7:43 pm

    Good Morning.

    Chef,

    Can I ask recipe of Sugar Free pastry or bread for Diabetic person specially my mother.

    God Bless and more power to Bigger Bolder Baking.

    Best regards,

    Cristy

  21. Sonia on March 6, 2018 at 8:04 am

    Hi Gemma, thanks for the video I’ll finally try it. Two questions: 1) if I put my cake with it into the fridge, wouldn’t it separate? 2) what amount of sugar should I use when having 250g of butter? Should it be 590g, like reducing the same amount on both “sides”?

    Thank you for answering 🙂

    • Gemma Stafford on March 6, 2018 at 9:30 am

      Hi Sonia,
      I do not know why it would separate! Are you saying you will frost the cake and refrigerate? This is what you would do, especially for a crumb layer. This allows the top coat to sit perfectly on the cake, always a good idea to chill it.
      buttercream is a proportional thing really. That is 1:2 for the butter and sugar. So, if you are using 100g of butter you use 200g of sugar, 200:400, 250:500 etc. Then add the milk carefully to the reduced recipe, and the flavoring too.
      I hope this helps,
      Gemma 🙂

  22. Rchar on March 5, 2018 at 2:21 pm

    Gemma I tried your crazy buttercream frosting and it worked perfectly! From the batch, I made individual flavours like chocolate from coaco powder, coffee, lemon, strawberry, and I tried orange! It taste good but do you suggest for orange I use orange flavouring instead of the actual orange? The peel is so thick. I did add a few drops of the orange itself for a little more orange taste. Thank you so much! My husband and son loved it. And sorry for the chocolate cupcake picture my husband piped it on without and tips just straight from the bag lol so it looks a little strange lol. I’m taking a 5 week cake decorating course and was hoping to start working from home by making
    cakes/cupcakes, can you please give me any suggestions/tips on how i should run it from home and also do you suggest using this type of crazy buttercream frosting for big orders or using a different recipe for large orders. Thanks so much!

    • Gemma Stafford on March 7, 2018 at 3:34 am

      Hi there,
      Good for you, very well done. A few points:
      1. The flavor of citrus fruits is in the zest. you must wash any citrus before you zest it, then as finely as possible. (http://amzn.to/2D6tNi5) here is a simple one, which is really useful, even for decorating a cupcake, or lemon drizzle cake.
      2. Your husband used a technique which I use too, I like it! very easy and effective.
      3. The secrets to running a good food business are to (a) create a demand by producing good quality, really fresh food (b) get your costing right, know what every element of the production costs, the ingredients, your time, the electricity, appliances etc. (c) have great effective means of storing and preserving the food.
      Many countries have laws and regulations around selling food, get to know what these are where you live, and follow them.
      It is vital not to do any harm, so food hygiene, in production and storage is really important. nobody needs to get sick!
      Gemma 🙂

      • Rchar on March 7, 2018 at 1:59 pm

        Thank you Gemma! Your reply and help is very much appreciated 🙂

        Rchar

  23. Bonnie on March 5, 2018 at 10:59 am

    Love your Frosting Recipes. Made Almond Butter Frosting. Am allergic to Peanuts. So Good. Made half a batch. Vanilla, Lemon and Coffee Frosting. Yum!
    I’m so Excited I found your Site. I have been having fun trying recipes out on my Hubby.

    • Gemma Stafford on March 7, 2018 at 4:13 am

      Hi Bonnie,
      Good! I am so impressed with how you Bold Bakers care to bake so much for your families, for sharing. I am happy that these recipes are suiting you too, carry on, loads to try here,
      Gemma 🙂

  24. Bigger bolder baker on March 3, 2018 at 1:07 am

    Hi Gemma, love ur recipes, tried quite a few and all of them were a hit, especially the best ever brownies, for the butter cream would like to know if I cud use baking margarine instead of butter and would it hold up at room temperature?

    • Gemma Stafford on March 5, 2018 at 6:35 am

      Hi there,
      I am happy that you like my recipes.
      Baking margarine will also soften at room temperature.
      You do not want buttercream to be too hard/stiff, but you do not want it to be runny either. Best to keep it refrigerated up to one hour or so before serving,
      Gemma 🙂

  25. Bunny on March 2, 2018 at 8:19 pm

    Why is vanilla in the ingredient list twice? Hope you don’t mean 4 teaspoons?

    • Gemma Stafford on March 5, 2018 at 6:54 am

      Hi there,
      It should not be there twice!
      I will check it out shortly, thank you for letting me know,
      Gemma 🙂

  26. Teri on March 2, 2018 at 8:52 am

    Hi Gemma…love your recipes and the ease of them all. I am curious/confused about the vanilla….it seems to be listed twice in the ingredients, for a total of 4 teaspoons? And another 2 teaspoons for vanilla buttercream as an add in? Thanks !

    • Gemma Stafford on March 5, 2018 at 8:03 am

      Hi Teri, I think you are right, I am going back to correct this, thank you,
      Gemma 🙂

  27. Roberta on March 2, 2018 at 8:27 am

    Hi Gemma,
    Glad to see you are a Ina Garten fan as well. I am new to your website and love all your creations.
    On the frosting amount with the strawberry puree what ratio do you use? Would that be 4 cups frosting to 1/2 cup strawberry?

    We need to see a Barefoot Contessa episode with Bigger Bolder Baking – Gemma Stafford as a guest….fun!

    Best wishes

    • Gemma Stafford on March 5, 2018 at 8:13 am

      Hi Roberta,
      Yes, really love the Barefoot Contessa!
      The quantity here is for the full batch, the liquid will upset the balance of the recipe if it is too high.
      Strawberry Frosting:
      ½ cup (21/2oz/75g) fresh or frozen strawberries, pureed and strained.
      If you are making a full batch of this you can leave out the milk until you see how it feels, it may not need it.
      I hope this helps,
      Gemma 🙂

  28. Elizabeth on March 2, 2018 at 6:25 am

    Dear Gemma I made your best ever brownies yesterday and I love them 🙂

    • Gemma Stafford on March 4, 2018 at 11:59 am

      Delighted to hear that. glad you liked this recipe.

      best,
      Gemma.

  29. Germaine on March 2, 2018 at 12:51 am

    good day Gemma,
    Awesome video. Please I’d like to know which of these frostings is best for coconut cake? Thank you

    • Gemma Stafford on March 2, 2018 at 4:02 am

      hi there,
      Coconut is one of those wonderful foods which have been part of so many cuisines around the world for so long. We know that it works really well with chocolate, and I think after that strawberry and lemon would be delicious. Not for me with peanut butter, or mint!
      You can add desiccated coconut to any cupcake mix too, really adds something.
      Good question, thank you,
      Gemma 😉

      • Germaine on March 2, 2018 at 6:03 am

        Okay, Thanks so much… I really appreciate it 🖤

  30. Ashmita Bose on March 1, 2018 at 9:36 pm

    Hi gemma
    great recipe 😀
    However can we use this flavour recipe for whipped cream frosting also?
    If not can you suggest some ideas because people in my family don’t like buttercream frosting?

    • Gemma Stafford on March 2, 2018 at 4:18 am

      Hi there,
      Really you do not add much more than vanilla to a fresh whipped cream for flavoring. You will need to add some icing/powdered sugar too to prevent the cream from breaking down.
      Ganache is chocolate and fresh cream, and you can flavor cream with coffee powder too. (https://www.biggerbolderbaking.com/make-chocolate-ganache/).
      Really fresh cream is best used with a fruit jam, layered into a cake, not mixed in the cream, it will break it down.
      I hope this helps,
      Gemma 🙂

  31. A B on March 1, 2018 at 8:25 pm

    I’m excited to try out all your tips – I have never thought of just whipping for longer. My husband loves mint chocolate, so I’m thinking that’s in my future, for sure!

    For fruit frostings, have you ever tried adding freeze-dried fruit that’s been blended to a powder, instead of fresh fruit or preserves? The flavor packs a punch and you don’t sacrifice the consistency of the frosting. It has seriously changed my frosting game!

    • Gemma Stafford on March 2, 2018 at 5:09 am

      hi there,
      Yes, and that is a perfect way to add fresh fruit flavor to frosting. It does not interfere with the balance either, so great tip, thank you,
      Gemma 🙂

  32. Ralph on March 1, 2018 at 8:03 pm

    Can the frosting be frozen? Small portions to go on one of your mug cakes?

    • Gemma Stafford on March 2, 2018 at 5:10 am

      Hi Ralph,
      Yes! perfectly, you can pipe it into swirls on to a plate, open freeze until firm and then pop into a freezer bag. They should then stay separate for you.
      good idea! Lots of smart people here today adding to the store of knowledge, thank you,
      Gemma 😉

  33. lydia on March 1, 2018 at 5:33 pm

    thank u so much sir, I love that, I will try it. I want to do meat pie, and ice cream and the cones to put the ice cream inside. thank u.

  34. Rchar on March 1, 2018 at 2:58 pm

    I have a question please, In the ingredients section, you’ve given the amounts to use for for the whole batch but how much do we add of each flavour if we want to make different flavored cupcakes from one batch?

    • Gemma Stafford on March 2, 2018 at 5:31 am

      Hi there,
      You can do this too!
      If you take a look back at this recipe you will notice that it is proportional. 1:2 butter to sugar. After that it is just a matter of adding the flavors to your taste. It is really easy to figure this out too.
      you can make a really small batch of this basic frosting, really from 1oz butter to 2ozs powdered/icing sugar plus additions.
      You can then add the flavors to your own taste, really a teaspoon of cocoa for instance, but to your taste!
      Have fun with it, you can develop your own ideas,
      Gemma 😉

  35. Rchar on March 1, 2018 at 2:46 pm

    This looks wonderful! I’ve always wanted to make really good top quality buttercream frosting but never tuned out successful and now get discouraged but I will try your recipe! Thank you for posting and I will give an update once I do it! Wish me luck!

    R

    • Gemma Stafford on March 2, 2018 at 5:31 am

      Thank you, I will be waiting to see your results,
      Gemma 😉

  36. Dhruv on March 1, 2018 at 12:07 pm

    My personal favourite ingredient in baking is also coffee. I want you to share some crazy recipes about coffee. I would love to try them. Plzzzzzzzzzzzzzzz

    • Gemma Stafford on March 2, 2018 at 6:07 am

      Hi there,
      Yes, yummy! Really it is a great and easy ingredient to add to any recipe. It works really well in my ice cream recipe, you can add it to crazy cupcakes, to make a fudge frosting too. Lots of ideas!
      Gemma 🙂

      • Dhruv sanan on March 2, 2018 at 6:13 am

        I want you to make a dedicated video on crazy recipes of coffee with your personal favourite coffee recipe. Please

        • Gemma Stafford on March 4, 2018 at 11:59 am

          I’ll see what I can do 🙂

  37. Kay Leffel on March 1, 2018 at 10:45 am

    Gemma,
    I simply love all your recipes. I’m a senior and don’t have a family to cook for any more but I love reading them, saving them, and hoping to use them when I visit my sons and their families. Did this recipe mean to have 4 teaspoons of vanilla or 2? Thanks for something to look forward to in my emails!

    • Gemma Stafford on March 5, 2018 at 8:36 am

      Hi Kay,
      Good to have you with us.
      I need to go back to this and sort that out. It is 2 teaspoons in total for vanilla frosting, full batch.
      I think I need to re-phrase this!
      Gemma 🙂

      • Kay Leffel on March 5, 2018 at 12:25 pm

        Thanks, Gemma. I didn’t think 4 tsps. was right!

  38. April Malin on March 1, 2018 at 9:45 am

    Your frosting sounds wonderful I’m anxious to try it. Does it really need 4 tsp vanilla or was that a mistake?
    Thanks Gemma love your recipes

    April

    • Gemma Stafford on March 5, 2018 at 8:39 am

      Hi April,
      I am going back to sort this out, it is 2 teaspoons for the batch of vanilla, I need to clarify this.
      A lot of eagle eyed Bold Bakers here today, I am happy that so many people are reading the recipes, and keeping me on my toes! What would I do without you guys,
      Gemma 🙂

  39. Carrol on March 1, 2018 at 9:30 am

    Could you please tell me if it is 2 or 4 teaspoons of vanilla extract.
    Thanks Carrol

    • Gemma Stafford on March 5, 2018 at 8:41 am

      Hi Carol,
      I will correct this in the recipe, it is badly worded. It is 2 teaspoons for a full batch of vanilla,
      Gemma 🙂

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